RECIPE
INGREDIENTS
2 oz Michter’s rye
1 oz Foro amaro
16 drops Sorghum and Sassafras bitters
1 dash chocolate bitters
Garnish: orange peel and star anise
INSTRUCTIONS
Combine rye, amaro and bitters in a mixing glass. Add ice and stir until well chilled and diluted. Strain into a chilled coupe and garnish with expressed orange peel and a whole star anise. Try to sip slowly.
Black Manhattan
The recipe for the Black Manhattan is simple, you’ll just replace one ingredient. We’ll replace the vermouth with amaro. If you’re not familiar with amaro, it’s a bitter liqueur with Italian roots, made from a base of alcohol infused with different herbs, flowers, roots, barks and spices. It’s a low alcohol spirit – from 15% to 40% alcohol by volume and it’s often imbibed on its own, over ice, or in a spritz.
There are hundreds of Amari (plural of amaro), each with its own secret and proprietary infusion methods and ingredients, but the thing to remember is that while they are bitter, they are also often sweet, making them a perfect replacement for the sweet vermouth in a Black Manhattan.
Now because you are adding a bitter element directly into the cocktail, the bitters you’ll choose to add (if any are needed) are directed by your choice of amaro. Taste testing is required. Oh, no, the horror!
Many establishments use Averna amaro for their Black Manhattan, but I am currently in love with Foro Amaro. Paired with Michter’s rye it makes a fabulous Black Manhattan. I usually add some sorghum and sassafras bitters, or some chocolate bitters, just to balance out the rich cocoa and coffee notes from Foro.
source: (https://dinewithdrinks.com/best-creative-whiskey-cocktails)